A super moist chocolate cake covered in a rich chocolate pecan icing that’s out of this world amazing!
When I’m planning for a party or family get-together, I usually think chocolate, chocolate and more chocolate! So why not keep it simple and go with a classic sheet cake that everyone will love. Moist chocolate cake with a rich chocolate icing…what more could you ask for? It’s pure chocolate goodness!
This recipe has been a family favorite for years. My mom makes it for pretty much every occasion and I’ve followed in her footsteps because it’s so easy and always a huge hit!
Enjoy!
This recipe was created as part of my partnership with Gold Medal Flour however thoughts and opinions are certainly my own!
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Chocolate Sheet Cake
- Prep Time: 20 mins
- Cook Time: 40 mins
- Total Time: 1 hour
- Yield: 25
- Category: Dessert
Description
A super moist chocolate cake covered in a rich chocolate pecan icing that’s out of this world amazing!
Ingredients
Cake
- 2 cups Gold Medal™ all-purpose flour
- 2 cups sugar
- 1 teaspoon baking soda
- 2 sticks margarine
- 1 cup water
- 4 tablespoons unsweetened cocoa
- 2 eggs
- 1/2 cup buttermilk
- 1 teaspoon vanilla
Icing
- 4 tablespoons unsweetened cocoa
- 1 stick margarine
- 6 tablespoons buttermilk
- 1 pound (3 3/4 cups) powdered sugar
- 1 teaspoon vanilla
- 1 cup pecans, chopped
Instructions
- Preheat oven to 400°F. Grease and flour a large jelly-roll pan (12 x 17 x 1); set aside.
- Cake: In a large bowl, whisk together flour, sugar and baking soda. In a small saucepan over medium heat, melt 2 sticks margarine with water and 4 tablespoons cocoa. As soon as the mixture starts to boil, remove from heat and pour over the dry ingredients. Whisk until well combined. Whisk in eggs, 1/2 cup buttermilk and 1 teaspoon vanilla. Pour batter into prepared jelly-roll pan and bake for 20 minutes rotating pan halfway through cooking time.
- Icing: In a medium saucepan over medium heat, bring 1 stick margarine, 4 tablespoons cocoa and 6 tablespoons buttermilk to a boil. Remove from heat and whisk in powdered sugar, 1 teaspoon vanilla and chopped pecans. Pour over hot cake and spread to cover evenly. Let icing set for at least 30 minutes before cutting into slices and enjoying!
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